This one-dish pork tenderloin entree is perfect for fall. Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad. [LINK]Skip to main content
Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
Makes great barbecue sandwiches! You can use your favorite cola and sauce to vary the tastes. Good to freeze in smaller portions and pull out as needed.
Ever since I learned how to make pulled pork in the crock pot, it has been a regular around our house. It’s SUPER easy, freezes beautifully, and makes a lot of servings. The last batch of it made enough to […]
Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.